its 



One Hundred <£^ One 

MEXICAN 
DISHES 



COMPILED BY 

May E. Southworth 



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PAUL ELDER AND COMPANY 

SAN FRANCISCO AND NEW YORK 



LIBRARY of CONGRESS 
Two Copies Received 

NOV 9 1906 

- Copyright Entry 

0*>.>z <p^ 

CUSS /^'XXcNo. 

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COPY 8 



Copyright, iqo6 
by Paul Elder and Company 



The Tomoye Press 



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CLASSIFICATION 

SOUP 

FISH 

MEAT 

FOWL 

VEGETABLES 

MEAT DUMPLINGS 

DESSERTS 

ENCHILADAS 

TAMALES 

OLLA PODRIDA 



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jjf ALMENDRA jp 

WASH a cupful of rice and 
put in a double boiler with 
a quart of milk and cook 
slowly until every grain is tender. 
Shell and blanch a half-pound of 
almonds, chop fine and then pound 
in a mortar; add, a few drops at a 
time, a half-cupful of cream, form- 
ing a smooth paste. Mix with this 
a tablespoonful of sugar, a little 
ground chile and a pint of milk and 
put all in with the cooked rice and 
simmer for a half- hour. Season 
with salt, and if too thick add more 
milk. 



CALDO DE PESCADO 

CHOP four onions and fry in 
four tablespoonfuls of oil > 
add six tomatoes peeled and 
cut fine, one herb bouquet, a sprig 
of parsley, a glassful of white wine, 
four tablespoonfuls of oil, one chile 
pepper and four tablespoonfuls of 
flour. When brown add three 
pints of water and boil a half-hour; 
then add six slices offish of almost 
any variety. Remove the herb 
bouquet, add salt, and pour over 
crusts of dry bread. 

3 



|f» CHILE BISQUE £ 

TAKE eight large sweet chile 
peppers, remove seeds and 
veins, boil and put the pulp 
through a colander; to this add a cup- 
ful of boiled rice, mashed smooth. 
Season highly with tabasco and salt. 
Beat an egg with a half-cupful of 
cream and add to a quart of hot 
milk. Put the bisque in this, let 
boil up once and serve immediately, 
pouring over toasted squares of 
bread. 



ft CORDERO ff 

CUT a pound of young lamb 
into small chunks and fry 
with a sliced onion in hot 
lard. When nicely browned add 
three peeled and sliced tomatoes 
and three green peppers chopped 
fine. Cover with two quarts of 
water and simmer slowly; add a 
cupful of green peas, one of green 
corn cut from the cob, a half-cup- 
ful of rice, salt and chile pepper. 
Work into a raw egg a teaspoonful 
of oil and a half-teaspoonful ofvine- 
gar; put this in the bottom of the 
soup-tureen and pour the soup 
over it. 



Jf> GITANO ff 

INTO three quarts of good beef 
stock, put one onion, four 
cloves of garlic and an eighth 
of a pound of salt pork; to this 
add a cupful of beans and a pound 
of saltcodfishwhich has been soaked 
overnight. Cook slowly, and when 
partly done, season with chorizo 
(Mexican sausage) and add some 
potatoes peeled and cut into dice. 

MEXICAN NOODLE 

USE two quarts of any clear 
stock. For the paste, take 
a small cupful of grated Par- 
mesan cheese, one of flour, and a 
little salt and cayenne; beat four 
eggs and add slowly, also a half- 
cupful of cream, making a rather 
thin batter. Have the stock boil- 
ing, and let this batter run into it 
through a very small but coarse 
sieve. It will make long strings 
which must boil ten minutes. 

'ff RANCHEROS ff 

FRY a large cupful of minced 
vegetables, mostly onions, in 
a small cupful of butter. 
When a light brown, mix in a small 
5 



cupful of flour and set the pan in 
the oven for the mixture to brown 
through without burning. Then 
scrape the contents of the pan into 
three quarts of soup stock and add 
two cupfuls of dry stewed toma- 
toes, eight cloves, half a bay-leaf 
and a teaspoonful of chopped chile 
pepper. Cook an hour, skimming 
the top occasionally and season 
well with salt. 

"V^MfW «V*fl»l«W* u A M 

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$ CANGREJUELOS $ 

PUT a teaspoonful of lard in a 
deep porcelain saucepan and 
when hot add a quarter of a 
pound of ham, chopped fine, an 
onion chopped, salt and chile pow- 
der. When these are well browned, 
add a pint of picked shrimps and 
stir until hot; then put in a half- 
pint of washed rice, a bay-leaf, 
thyme and parsley. Cover and 
simmer with sufficient water added 
to cook the rice until each grain 
stands out alone. 



CARACOLES 
* CON PEREJIL * 

SOAK the snails in salt water, 
then wash them in two or three 
waters. Crack the shells and 
throw them in boiling water with a 
little salt and herbs. Cook fifteen 
minutes, drain from the water and 
pick the snails from the shells. 
Fry some chopped onion, garlic 
and parsley in olive-oil and add a 
bay-leaf and some thyme. Dry the 
snails and put in this, with a sea- 
soning of salt and pepper, and fry 
twenty minutes. Thicken with a 
little flour and at the last moment 
add the juice of a lemon. 
9 



LANGOSTA 
* A LA CATALANA * 

REMOVE the lobster meat 
from the shell, lay it in a 
bowl, so as to save all the 
water that comes from it, and cut 
in quarters. Chop four large onions 
and a bunch of parsley, mash four 
cloves of garlic, and fry all together 
in a half-cupful of olive-oil until 
nearly brown. Season with salt 
and cayenne; add the lobster with 
all the juice, a cupful of washed 
rice and a tablespoonful of capers. 
Cook until the rice is done. When 
serving put whole pimientos on 
top. 



jf> PILCHERS ff 

TAKE the sardines carefully 
from the box, skin and bone 
them and lay on brown wrap- 
ping paper until ready to use. Cut 
strips of bread a little longer and a 
little wider than the sardines, re- 
moving all crusts. Fry these in 
olive-oil a delicate brown. Lay a 
sardine on each piece and put in the 
oven until heated through. When 
ready to serve sprinkle each one 
with grated parmesan cheese and 
lay a thin slice of pimiento on top. 

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MEAT 

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BUEY AHUMANDO 
Y HUEVOS 

TO A cupful of chipped beef, 
soaked in hot water and 
chopped fine, add a cupful 
of strained tomatoes, two hard- 
boiled eggs cut fine, one tablespoon- 
ful of grated cheese, one grated 
onion, a chile pepper chopped fine 
and a big lump of butter. Beat all 
these together, break in two raw 
eggs and scramble in a frying-pan. 

CHILE CON CARNE 

CUT a pound of fresh pork 
into inch chunks and parboil. 
Soak five chiles in hot water, 
take out the seeds and veins, wash 
them well and put in a mortar (the 
Mexicans use the molcajete and 
tejolote). Pound to a pulp, adding 
a little garlic, black pepper, two 
cloves and a cooked tomato. Fry 
this in hot lard; then add the meat 
with some of the liquid in which it 
was boiled and a little salt. Cover 
and let it cook down until rather 
thick. 

Jf CHONZO If 

CUT one pound of fresh pork 
and one pound of beef into 
small pieces. Chop two pods 
of garlic and add one teaspoonful 
*3 



of ground chile, one-third teaspoon- 
ful of ground cloves, one teaspoon- 
ful of black pepper and one of ore- 
gano. Season with salt and mix 
all together with a glass of port 
wine and fry in two teaspoonfuls of 
olive-oil. When ready to serve 
break in two whole eggs and scram- 
ble together. 

CHULETAS 
* DE TERNERO * 

TRIM veal cutlets and sea- 
son with pepper and salt; 
roll them in flour and lay 
them in a frying-pan in which six 
onions chopped fine have already 
been placed in hot lard. Cover the 
pan tightly and let the cutlets fry, 
turning to cook the other side; add 
a tablespoonful of vinegar, a little 
thyme, a bay-leaf, a clove of garlic 
and some comino seed or chopped 
parsley. When the cutlets are well 
browned, cover them with boiling 
water and move the pan to the 
back of the stove and let them 
simmer in this spicy bath for two 
hours. Serve with a garnish of 
fresh, crisp, cold radishes. 

jf ESTOFADO ff 

HEAT a tablespoonful of drip- 
pings in a saucepan and put 
into it two whole green pep- 
pers, one onion sliced, one clove 

14 



of minced garlic, one tablespoonful 
of vinegar, two tomatoes peeled 
and sliced, one-half cupful of raisins 
and olives mixed, and a pinch of 
thyme. Add two pounds of round 
steak cut small, cover closely and 
stew slowly and thoroughly. When 
serving, put squares of toast on the 
platter and pour this over. 

If GUISO ff 

CUT a round-steak into small 
pieces and put into a frying- 
pan with a tablespoonful of 
hot drippings, four tablespoonfuls 
of rice, a cupful of boiling water 
and a sliced onion. Cover closely 
and cook slowly until tender. Re- 
move the seeds and veins from four 
Mexican peppers, cover with a 
half-pint of boiling water and let 
stand until cool ; squeeze them from 
the water with the hand, getting 
out all the pulp. Add salt and a 
little flour to thicken. Pour this 
over the cooked meat, let boil for 
a moment and serve very hot. 

JAMON CON PIMIENTOS 

CUT a pound of ham into 
small chunks; add to this a 
pound of sausage meat, two 
onions and two tomatoes sliced, a 
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sprig of parsley or a few comino 
seeds and some small bits of dried 
chile pepper. Fry these together 
in a little butter or drippings and 
then add a pint of boiling water. 
Stir in a pound of soaked rice, 
cover and set where it will cook 
slowly without stirring. Salt to 
taste and serve hot. 

LENGUA DE BUEY 
CONCIDA 

DISSOLVE one-half cupful of 
salt in enough boiling water 
to cover a beef's tongue and 
cook until just done. When cool 
remove the skin and slice thin. 
Take a dozen chiles anchos or large 
dry chiles, cut them the long way, 
remove all seeds, veins and the 
stem end; drop the skins into boil- 
ing water with one-half cupful of 
salt, press them under the water 
and keep at boiling heat two hours. 
Skim into a chopping-tray, chop 
fine and press through a sieve. 
Add a teaspoonful of powdered 
summer savory, two of finely chop- 
ped onion, salt and a half-cupful of 
olive-oil. Squeeze the juice of two 
lemons into a cup and fill it up with 
vinegar. Add this to the sauce by 
spoonfuls and a bottle of olives 
stoned and cut fine. Heat and 
pour over the tongue as it is served. 
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Jf LOMA DE VACA ff 

TAKE a quarter of a pound of 
suet, slice thin and fry until 
thoroughly melted. Put a 
sliced onion in this and fry until 
brown; then put in a four-pound 
roast of beef and brown on all 
sides. Take the juice of a large 
tomato, the pulp of a chile pepper, 
two whole cloves, one teaspoonful 
of vinegar, one of sugar, salt, and 
a dash of pepper, and put in the 
pot with the meat. Add a little 
water, just enough to keep from 
scorching, cover tightly, set on the 
back of the stove and cook slowly 
until tender. Serve with brown 
gravy. 

PATITAS CON MANI 

SCRAPE, singe and wash the 
pigs' feet thoroughly clean. 
Place in a kettle with plenty 
of water to which a little vinegar 
has been added and boil until ten- 
der. Peel, quarter and parboil 
some potatoes and have a cupful 
of roasted peanuts, half of which 
are whole and half ground. Remove 
and dry the trotters and fry with 
the potatoes and peanuts in hot 
olive-oil. Season with allspice and 
salt. Stir constantly so as to brown 
on all sides, cooking about ten 
minutes. 

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PUERCO EN ESTOFADO 

SAUTER in a frying-pan a 
pound of young pork cut 
small; add the livers and giz- 
zards of two chickens, an ounce of 
green root-ginger and three stalks 
of celery, all cut into small pieces. 
Then add, a little at a time, a mix- 
ture of four tablespoonfuls of olive- 
oil, one of wine-vinegar, one of 
Worcestershire sauce, a dash of 
powdered cloves, salt and pepper. 
Add a half-cupful of boiling water 
and cook until nearly done ; then 
put in a cupful of bean-sprouts 
and one of small mushrooms. 

PULCHERO GRUESO 

GUT up three pounds of beef, 
one pig's foot, a half-pound 
of ham, the giblets of a fowl 
and a chile pepper and simmer to- 
gether for two hours; add a slice of 
pumpkin, free from seeds, half of a 
small cabbage, a large carrot, a 
bunch of herbs, two large onions 
and some broken macaroni. Cook 
an hour longer, then put in six 
small sausages and boil until they 
are done. Strain, thicken the gravy 
and serve meat and vegetables on 
separate dishes. 

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ff TIA JUANA if 

CHOP a clove of garlic very 
fine, peel and slice a medium- 
sized onion and fry both 
with a pound of sausage meat made 
into balls. When it begins to brown 
add a pint of tomatoes and one 
chile. Meantime scald a pound of 
tripe, scrape it with the back of a 
knife and cut into strips about two 
inches wide and five long. Roll 
each and tie with a thread; brown 
quickly in butter, dredging with a 
little flour. Remove to a hot plat- 
ter, making a circle of the rolls of 
tripe. Lift the sausage balls from 
the sauce and heap in the center. 
Strain the sauce, season with salt, 
reheat and pour over all. 

jf» TRIPE SPANISH jf 

BOIL the tripe until tender and 
cut into narrow strips. Brown 
a sliced onion, a clove of 
garlic and half a chile pepper chop- 
ped fine in two tablespoonfuls of 
olive-oil. Thicken with a little 
flour, season with salt and add a 
peeled tomato cut fine and a pinch 
of smoked Spanish sausage. Put 
the tripe in this sauce and cook 
fifteen minutes, adding a little water 
if necessary. 

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FOWL 

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jlf A LA MODA ]f» 

BOIL a well-cleaned fowl slowly 
until tender. When cold, cut 
from the bones in small pieces 
and to these add a tablespoonful 
of chopped parsley, an onion and 
a pepper chopped fine; season with 
salt, chile powder and a little Span- 
ish sausage. Line a mold with 
cooked macaroni, pour in the 
chicken, cover lightly and steam 
for an hour. Serve with tomato 
sauce. 



If CHILE CHICKEN ff 

BOIL a chicken until tender. 
When cold, cut into small 
pieces. Wash and dry a cup- 
ful of rice, put in hot olive-oil and 
fry for a few moments; add a peeled 
tomato, an onion cut fine, salt and 
chile peppers or powder. Put in 
the chicken and some of the broth, 
and cook until the rice is tender. 



GALLINA 
CON GARBANZOS 

PUT the giblets of a chicken 
with a sliced onion, a little 
parsley and grated lemon-peel 
in a frying-pan with fresh lard or 
23 



olive-oil, and fry slowly. Cut up 
a chicken, slice some ham or bacon, 
put these in with the giblets and 
fry brown. In a separate stew-pan 
put a little of the strained gravy, 
salt, chile pepper, a teaspoonful of 
olive-oil and one of tarragon vine- 
gar. Add the browned fowl, also 
the giblets chopped fine, some 
chopped onion and parsley; last, 
put in a quart of green peas and 
cook until the peas are done. Serve 
with the peas in the center and the 
chicken piled about. 

GANSO EN ACEITUNAS 

BOIL a goose until well done 
in water to which has been 
added two cloves of garlic 
and three chile peppers. Lift from 
the water, dry, and put it imme- 
diately in a pan of sizzling- hot 
bacon for a few minutes, turning it 
constantly so that every part is 
covered with the hot grease; add a 
half-pound of coarsely cut olives to 
the gravy before serving. 

MEXICAN TURKEY 

SOAK fifteen chiles anchos or the 
broad dried peppers, without 
roasting, in a pint of water; 
then grind with two onions and 

24 



the boiled giblets of the fowl; fry 
all in oil, adding a large pinch of 
oregano (wild marjoram), salt and a 
little vinegar. Stuff the turkey with 
whole onions and boil until about 
half cooked. Remove, wipe dry 
and put in a pan to roast. Add the 
liquor in which it was boiled to 
chile sauce and pour half of it over 
the turkey. After it has roasted 
tor half an hour, turn, and pour 
over it the remaining sauce and 
cook until tender, basting often with 
the sauce in the pan. 

MOLE DE GUAJOLOTE 

BOIL a turkey, save the broth, 
and cut into pieces as for 
serving. Remove all the 
seeds and veins from a pound of 
dry chile peppers, a pound of broad 
chiles and one of black chiles. 
Throw away the veins but fry the 
seeds with peanuts, almonds, wal- 
nuts, a piece of cinnamon, a pinch 
of comino seed and a piece of choc- 
olate the size of a walnut. Fry the 
peppers until brown and then grind 
with the seeds to a smooth paste; 
fry all together again, then mix with 
the turkey broth. Put the pieces 
of turkey in a deep pan with a 
small piece of lean pork, pour the 

25 



dressing over and bake an hour. 
When dished for serving sprinkle 
anjonjoli seeds over the top. 

ff POLLO GUISADO ft 

STEAM two tender spring 
chickens for twenty minutes 
and then cut into pieces as for 
fricassee. Strain a can of tomatoes 
and mix with a can of corn and add 
a pepper chopped fine and a little 
parsley. Season with paprika, salt, 
cayenne, celery-salt and black pep- 
per. Put the pieces of chicken in 
this and thicken with cracker- 
crumbs. Turn into an earthen 
baking-dish, put big lumps of but- 
ter over the top and bake for half 
an hour. 

POLLUELO 
* EN ESTOFADO * 

QUARTER a young chicken 
and fry in plenty of olive-oil 
with half a cupful of finely 
chopped onion and diced raw po- 
tato mixed. Let this all fry until 
the fowl is white; add a little fine 
parsley and chopped green pepper 
and a little hot water. Season with 
salt and pepper and simmer over a 
slow fire until thoroughly cooked. 
26 



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VEGETABLES 


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ARROZ EN EL HORNO 

TAKE a pint of any very 
strong vegetable stock and 
mix with it four tablespoon- 
fuls of big whole rice; add a table- 
spoonful of chopped green pepper, 
a peeled tomato, an onion finely 
shredded, a big lump of butter, salt 
and paprika. Put all in a small 
stone jar, cover with a loose lid 
and bake in a slow oven for two 
hours, without stirring. 

'ff BEANS MEXICAN ft 

SOAK two cupfuls of pink beans 
in six of water overnight; in 
the morning add a small onion 
and boil gently until soft; take out 
the onion and set the beans to drain. 
Put a large tablespoonful of fresh 
lard in a skillet and when sizzling- 
hot add the drained beans. Mix 
beans and lard thoroughly until 
each bean seems to have a coating 
of the fat and begins to burst. Add 
a cupful of the liquid in which the 
beans were boiled and gently crush 
a few of the beans with the spoon 
to thicken the gravy. Add the 
remainder of the bean liquor and a 
chopped chile pepper and simmer 
until the beans are quite dry. 
29 



ff CHILE REINAS $ 

CUT chile peppers lengthwise 
down the sides, remove the 
seeds and carefully roast in 
hot ashes, after which the outer 
skin can easily be wiped off. Grate 
dry cheese and stuff the peppers 
full of this and press the two sides 
together and fasten. According to 
the number of peppers being pre- 
pared, take enough eggs for a lib- 
eral dressing; beat the whites and 
yolks separately to a light froth 
and then mix them. Have ready 
a frying-pan with sufficient boiling 
lard to cover the peppers. Dip 
each pod into the frothy egg for a 
moment, then drop into the boiling 
lard, pouring over each more of the 
egg while the frying peppers are 
turned. Serve with a chile sauce 
to which has been added a few 
chopped green walnut meats. 

ff CIDRACAYOTE Jf 

TAKE young summer squash, 
wash and remove stem and 
flower and cut into dice. Put 
in a stew-pan a tablespoonful of 
* pure lard and when hot add a half- 
teaspoonful of finely minced onion; 
stir about and then put in the 
squash, salt and black pepper. Fry 
30 



for ten minutes, stirring often, then 
add tender sweet corn fresh from 
the cob, in proportion of a half- 
cupful of corn to a full pint of 
squash. Cook until sufficiently soft 
to mash. 

EJOTES CON VINO 

COOK string-beans until tender 
in boiling salted water. Fry 
a little chopped onion and 
green pepper in oil until brown; 
add the beans and some white wine 
with a seasoning of salt and pepper. 

ff ESTILO SECO W 

BOIL a pint of pink beans until 
very tender in plenty of water, 
adding hot water as it boils 
away. Put in a frying-pan a heap- 
ing tablespoonful of lard and butter 
mixed; strain the hot beans from 
the pot and put into the boiling 
fat ; add a sliced onion and season- 
ing of salt and red pepper. Stir 
well and allow to brown slightly. 
Ten minutes before taking from 
the frying-pan add seven table- 
spoonfuls of grated American 
cheese. Serve with thin slices of 
hot buttered toast and sliced cu- 
cumbers with oil and vinegar. 

3* 



^ ENTRADAS Jf» 

MAKE a sauce of a quarter of 
a cupful of olive-oil and 
two tablespoonfuls of butter 
heated together; in this fry two 
green onions, a bunch of parsley, a 
little celery, a leek, a little garlic, 
and green peppers, all chopped fine. 
Season with salt and a tablespoonful 
of the Spanish sausage. After all 
is well cooked down, add a half- 
cupful of good stock. Boil some 
macaroni until tender and then 
plunge in cold water to blanch. 
Place orderly on a wide platter, 
strain the hot sauce over it and 
cover the top with grated Edam 
cheese. 

If FRIJOLES ff 

IN THE bottom of a bean-jar 
put a whole onion with a clove 
stuck in it, three whole cloves 
of garlic, four pieces of mustard 
pickle and three tablespoonfuls of 
the mustard vinegar. Over this put 
a layer of uncooked red beans and 
a piece of salt pork, then more 
beans; over all a tablespoonful of 
sugar. Fill with hot water and 
bake slowly all day. Renew with 
hot water from time to time. 
32 



FRIJOLES CON QUESO 

BOIL two cupfuls of red beans 
until soft; drain and put in a 
skillet with a tablespoonful 
of hot lard and fry, pressing a few 
to thicken the gravy. Add a cup- 
ful of hot water and when bubbling 
put in a cupful of grated cheese. 
Season with salt and chile sauce. 

FUENTE ITALIANO 

BOIL spaghetti until tender, 
strain and put into a deep 
baking-dish. Chop an onion 
and a clove of garlic fine and add, 
with three peeled, sliced tomatoes. 
Dilute chile powder to taste in a 
little water and pour over all. 
Cover the top with grated cheese 
and put in the oven to brown. 

Jf ' GREEN CHILES )f> 

BOIL two pounds of meat until 
tender and chop fine; add a 
large ripe peeled tomato, two 
sliced onions, two slices of bread 
chopped fine, raisins, olives, salt 
and a tablespoonful of vinegar. Fry 
all these together in olive-oil and 
season with a little sugar and pep- 
per. Remove the stems and seeds 
from six green chile peppers and 

53 



stuff them with this dressing. Dip 
each chile in a rather stiff batter 
and fry in deep drippings. 

Jf HABAS ESPANA ff 

SOAK one and one-half cupfuls 
of Spanish beans overnight; 
in the morning lift into boil- 
ing water and boil three hours, add- 
ing boiling water as it boils away. 
Drain from the water and add a 
quarter of a pound of bacon and 
two chile peppers. Put a half-cup- 
ful of olive-oil in a large frying-pan, 
add six large onions and three 
cloves of garlic sliced fine, and fry 
gently to a light brown; add two 
bay-leaves, a can of tomatoes, salt 
and black pepper, and simmer an 
hour, stirring frequently. Then put 
in the beans and boil for three 
hours, adding some of the water in 
which the beans were boiled, if too 
thick. 

JQ MACARRONES jft 

BOIL macaroni in salted water, 
drain and blanch by pouring 
cold waterover it. Melt three 
tablespoonfuls of butter and add 
two tablespoonfuls of chopped green 
peppers and one of finely chopped 
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onion. Cook five minutes and then 
pour in gradually a small cupful of 
brown stock and one of stewed and 
strained tomatoes. Season with salt 
and paprika. Reheat macaroni in 
this sauce and serve immediately. 

Jf MANANA-LAND )f» 

FRY in a tablespoonful of olive- 
oil a large sliced onion and 
eight chopped green peppers; 
to this add a cupful of uncooked 
rice and stir constantly until the 
rice is nicely browned; then put in 
a half-can of tomatoes and fill up 
the skillet with rich soup stock and 
cook slowly, without stirring, for 
an hour. 



ff PAPAS RELLENAS fji 

CHOP some cold cooked beef 
and mix with it raisins, chop- 
ped hard-boiled eggs, stoned 
ripe olives and a pinch of ground 
cloves. Moisten with port wine 
and make into little cones. Have 
ready some highly seasoned mashed 
potatoes, beaten until light. 
Cover the cones with this and fry 
in hot oil like doughnuts till a 
golden brown. 

35 



If PIMIENTOS ft 

CHOP some cold cooked beef 
very fine and add one-half 
the amount in each, of finely 
chopped raisins and chopped walnut 
meats. Prepare the peppers for 
ordinary stuffing, only scrape rather 
thinner. Fill with the mixture, dip 
in thin egg batter and fry brown. 
Serve with chile sauce. 



ff PLATO FUERTE Jff 

SELECT even-sized chile pep- 
pers and cut out the stems, 
seeds and cores. Make a 
stuffing of boned and skinned sar- 
dines mixed with finely chopped 
cheese, blended together with beaten 
egg. Stuff the peppers with this, 
dip in thick batter and fry in deep 
fat. When thoroughly cooked, 
drain on brown paper and serve 
very hot. 

W RELLENOS |f 

GRIND fine a pound of well- 
cooked veal and add to it a 
Spanish sausage {chorizo)> a 
half-cupful, each, of seedless raisins 
and blanched almonds. Moisten 
this with the veal stock and season 
36 



with salt. Broil sweet Mexican 
green peppers, pull off the skin and 
stuff with this. Dip the peppers in 
a thin batter of egg and flour and 
fry in hot olive-oil. Serve with 
tomato sauce. 

RELLENOS DE QUESO 
DE GRUYERE 

PUT six chile peppers in the 
oven for a few moments and 
then wipe off the outer skin. 
Cut off the tops and carefully re- 
move seeds and veins. Make a 
stuffing of strips of Swiss cheese, 
flavored with chopped onion, pars- 
ley and a few drops of lemon-juice. 
Fill the peppers, not very full, with 
this. Beat four eggs, whites and 
yolks separately, put together and 
thicken with a teaspoonful of flour. 
Dip the chiles in this batter and 
fry in hot olive-oil until brown. 
Serve with tomato sauce. 

STUFFED CHILES 

TAKE a dozen large green chile 
peppers and lay them on the 
top of the stove until roasted 
slightly on all sides; remove and 
wrap in a cloth for a few minutes, 
when they can be easily peeled. 
37 



Prepare the stuffing by chopping a 
half-pound of cheese very fine and 
adding a cupful of fine bread- 
crumbs, an onion chopped fine, a 
big lump of butter, salt and pepper. 
Beat the whites of three eggs to a 
froth and add two tablespoonfuls 
of milk and flour enough to make 
a thin batter. Fill the chiles with 
the stuffing, dip each one in the 
batter and fry in deep, hot olive- 
oil. Serve with tomato sauce. 

Jf» SUCULENTO Iff 

FRY a half-pound of chopped 
salt pork with a sliced onion 
and six green peppers cut 
small. When brown add a can of 
corn and four small summer squashes 
sliced. Cover with milk and cook 
slowly two hours, without stirring. 

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DUMPLINGS 


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Jf ALBONDIGAS ^ 

TAKE equal parts of fresh pork 
and beef, chop fine, add salt, 
a piece of soaked bread, one 
egg well beaten, and one teaspoon- 
ful of chile powder. Mix thor- 
oughly and make into small balls, 
putting into each a piece of hard- 
boiled egg. In a tablespoonful of 
hot lard put five peeled and crushed 
tomatoes, a little chopped onion, 
salt and chile powder; add one cup- 
ful of broth and let boil a few mo- 
ments; then put in the meat balls 
and boil until the meat is thor- 
oughly cooked. 



ff» ALBONDIGUILLAS J$ 

TO A pound of raw chopped 
beef add an onion finely 
chopped, a little garlic, pars- 
ley, marjoram, salt, a half-cupful of 
peeled and sliced tomato and a tea- 
spoonful of cider-vinegar. Soak two 
slices of bread in broth, squeeze 
dry and add a beaten egg. Mix all 
well together and drop with a spoon 
into a saucepan of boiling broth and 
cook three-quarters of an hour. 

4 1 



ARTIFICIAL TURTLE 

BEAT together until smooth a 
half-pound, each, of chopped 
fat and lean veal; add three 
boned anchovies and season with 
mace, red pepper, salt, shredded 
parsley, juice of one lemon and two 
teaspoonfuls of Madeira wine. Mix 
all together and make into little 
balls; dust with flour and stew for 
a half-hour. 

ff BUNELOS Jf 

ONE and a hair pounds veal 
cooked tender and put 
through a meat-grinder. To 
three cups of the veal add one of 
blanched almonds, one of whole 
raisins, seeded, and a teaspoonful 
of Mexican sausage. Stew all to- 
gether with a little of the veal broth. 
When cold form into little cakes 
and fry in hot olive-oil. Pour over 
them thickened tomato sauce, sea- 
soned with a little cinnamon and 
sugar. 

HUEVOS DE CARNE 

PUT through a coarse meat- 
grinder an equal amount of 
fresh pork and beef; add one- 
third as much bread as meat, soaked 
42 



in water and squeezed dry, an onion 
and a chile pepper chopped fine. 
Season with salt and put in a pan 
with a beaten egg and mix thor- 
oughly. Roll into balls the size 
of eggs. Take a quart of strained 
tomatoes, add the pulp of a chile 
pepper and an onion chopped fine. 
Simmer until the onion is cooked, 
season with salt and put in the meat- 
eggs and boil gently an hour. Lift 
them out carefully to a hot platter, 
thicken the sauce with a little flour, 
and pour over. 

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DESSERTS 

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ft CAMOTE Y PINA ft 

BOIL a pound of sugar to the 
candy degree, remove from 
the fire and add a pound of 
sweet potatoes, boiled and pressed 
through a sieve. Return to the 
fire and cook until thick, stirring 
constantly; then add half a pine- 
apple grated and cook a few min- 
utes more. Serve in sherbet glasses. 



ft DULCE ft 

PICK the stems from each raisin 
and wash in boiling red wine; 
then put them in an infusion 
of cognac, Marsala wine and slices 
of fresh lemon for three days. Re- 
move and heap them in bunches 
about the size of large goose-eggs 
and wrap each bunch in large fig 
leaves, layer upon layer, and bake 
for a half-hour in a light oven. 
When serving turn the leaves back 
and send to the table hot. 



ft MANTECADO ft 

MELT a cupful of granulated 
sugar in a smooth sauce- 
pan; add a cupful of Eng- 
lish walnut meats and pour into a 

M 



shallow buttered pan to harden. 
When cold grate or chop fine. 
Crumble twelve macaroons fine and 
toast in the oven a few moments. 
Make a custard of the yolks of two 
eggs, a fourth of a cupful of sugar 
and a cupful of milk, then pour 
over the stiffly beaten whites of two 
eggs and let cool. To a pint of 
cream add a third of a cupful of 
sugar and beat until thoroughly 
mixed, add the custard and flavor 
with maraschino, then freeze. 
When half frozen add the macaroon- 
crumbs and half of the grated wal- 
nut mixture and finish freezing. 
Sprinkle the remaining grated wal- 
nuts over cream at serving time. 



POSTRE DE MANZANAS 

TAKE a goodly portion of 
Roquefort cheese and about 
one-third as much butter 
and rub them together until they 
are thoroughly mixed, then add 
about a dessert-spoonful of French 
cognac or just enough to moisten 
the mixture well. Peel, core and 
slice the round way, rather thick, 
russet apples, and over each slice 
spread the cheese. Serve with black 
coffee. 

4 8 



$ REALENGO |f 

RUB three-quarters of a cupful 
of fresh fruit through a sieve; 
heat and sweeten. Beat the 
whites of three eggs until stiff; add 
gradually the hot fruit pulp, beat- 
ing continually; turn into a but- 
tered mold, set in a pan of hot 
water and bake in a slow oven until 
firm. Remove and cover the top 
with whipped cream, flavored with 
sugar and wine and decorated with 
preserved cherries, angelica or citron. 

H* TORTO FRUTAS Jf 

LINE the sides of a baking-dish 
with a light puff-paste ; cover 
the bottom with sliced pine- 
apple; next, a layer of peeled sliced 
oranges, then sliced bananas and 
then a few thin slices of lemon. 
Sift a most generous supply of 
sugar between each layer. Repeat 
the layers until the dish is full and 
cover the top layer with chopped 
nuts. Lay over the top narrow 
strips of the pastry and bake slowly 
for an hour or more. 

49 



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-ft 


ENCHILADAS 


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ENCHILADAS are made of 
tortillas sprinkled with 
cheese, onion, olives, etc. 
They are adorned with lettuce 
leaves and radishes, but are always 
covered with hot chile sauce. 

Tortillas are the national staple 
article of food, and are made of 
Indian corn ground on the metate, 
mixed with a little water and cooked 
on a flat surface over hot coals. 

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SAUCES FOR 
ENCHILADAS 



If CHILE jft 

CUT open two chiles and take 
out all the seeds and thick 
yellow veins ; put them on the 
back of the stove in cold water 
enough to cover them and let soak 
for two hours. Pour off this water 
and cover again with fresh water 
and boil fifteen minutes. Drain in 
a colander and save the water in 
which they were last boiled. When 
cold enough to handle, take a knife, 
scrape off all the pulp from the skin, 
and put in the water in which they 
were boiled and mix thoroughly. 
Fry two onions chopped fine in 
olive-oil to a delicate brown; add 
a teaspoonful of flour and allow 
that to brown also. Stir in the 
chile mixture, season with salt and 
let all thicken together. 

~$ COLD COLORADO Jf 

COOK for fifteen minutes a half- 
pound of large Mexican sweet 
red peppers, after removing 
the seeds of all but two or three. 

55 



Take off the skin, put the pulp 
through a sieve and add one and a 
half tablespoonfuls of the Mexican 
sausage, salt and a little of the 
water in which the peppers were 
boiled. Bottle tightly and it will 
keep about three weeks in a cool 
place. 

ff MEXICAN CHILE ff 

TOAST ten chiles anchos (the 
dried pepper in the broad 
shape) and ten chiles posillos 
(the dried pepper in the thin shape), 
take out the veins and seeds and 
soak them in a quart of boiling 
water. Pass through a sieve twice, 
getting out all the pulp, and fry 
this chile liquor in two tablespoon- 
fuls of boiling lard, which has been 
thickened with a tablespoonful of 
browned flour. While boiling add 
salt, a pinch of Mexican sausage, a 
pinch of sugar, a teaspoonful of 
cider-vinegar and a tablespoonful 
of oil. Cook all together in the 
lard for fifteen minutes. 

]fl SALSA NUEZ J^ 

SCALD and peel two tomatoes; 
add a minced onion and a few 
pepper seeds, season with salt 
and stew until thick. Strain and 
56 



add a few chopped green walnut 
meats. Reheat and serve hot. This 
sauce is also used with fried peppers. 

~ff TOMATO ff 

BOIL two pounds of tomatoes 
in a very little water and then 
rub them through a coarse 
sieve. Grind fine a half-pound of 
raisins, a quarter of a pound of 
blanched almonds, an ounce of gar- 
lic, an ounce of green ginger and 
a half-ounce of dried chiles; add 
these to the strained tomatoes with 
an ounce of salt, a half-pound of 
sugar and a pint of vinegar. Boil 
all together until thick. 

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TORTILLAS 



£ HECHO EN CASA ff 

TAKE three cupfuls of sifted 
flour, a tablespoonful of lard, 
a level teaspoonful of salt 
and enough water to make it like 
pastry dough. Roll very thin and 
cut the size of a dessert plate. Have 
ready in a large frying-pan some 
hot lard, enough to float the tor- 
tillas, but not so hot as to brown 
them. Put in the tortillas, one at 
a time, and when they begin to 
blister they are done. This quan- 
tity will make about two dozen. 

TORTILLAS DE PATATAS 

WORK a large cold boiled 
potato with a big teaspoon- 
ful of lard and a teaspoon- 
ful of salt into a pint of flour and 
add water until about the consist- 
ency of bread dough. Knead thor- 
oughly and divide into chunks 
about the size of an egg and roll 
very thin. Brown very quickly on 
a smooth hot stove, turning often. 
When thoroughly cooked, place 
between a cloth and keep covered 
in this way until ready to use. 
58 



ENCHILADAS 
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~# AMERICANO ff 

CUT six large red chile peppers 
in halves, remove the seeds 
and veins and cook in boil- 
ing water fifteen minutes, then press 
through a colander. The sauce 
should be thick and smooth. Chop 
the dark meat of a cold cooked 
chicken, season with salt and add 
two tablespoonfuls of the pepper 
pulp. Beat two eggs without sep- 
arating, very light, and add a cup- 
ful of milk. Mix a half-cupful of 
corn-meal with a cupful of flour 
and a little salt; pour the egg and 
milk in this, making a thin batter. 
Put a little olive-oil in a frying- 
pan, and when boiling hot turn in 
enough batter to make a thin cake 
about six inches in diameter. Shake 
the pan until the mixture is set, 
then put two tablespoonfuls of the 
chicken mixture on one side of the 
cake, roll with a knife and remove 
to the serving-dish. When all are 
made pour over the remaining chile 
sauce and sprinkle the whole with 
grated Parmesan cheese. 
59 



ff DOMESTICO ~f$ 

HAVE ready two cupfuls of 
cold cooked chicken cut into 
small bits, over which pour 
the juice of a lemon and sprinkle 
with chopped parsley. Also chop 
two onions very fine and three hard- 
boiled eggs ; grate a pound of good 
cheese, wash a large cupful of rai- 
sins and dry them; have three 
dozen green or ripe olives handy 
and the chile sauce piping hot. 
Dip the tortillas in the hot sauce, 
place on a large platter and on 
one-half of it put a little of the 
onion, egg, chicken, cheese, two rai- 
sins, one olive, and lastly a spoonful 
of the chile sauce. Fold over the 
other half and roll slightly. When 
they are all finished, sprinkle cheese 
over all and pour over what chile 
sauce is left. 



ff MEXICAN jf? 

BOIL eight large Mexican pep- 
pers until tender; remove 
skin and seeds and put the 
pulp through a sieve. Into two 
tablespoonfuls of smoking hot olive- 
oil put two sections of garlic, a tea- 
spoonful of fine marjoram and salt; 
add the pepper-pulp and cook 
60 



slowly. Chop two onions very fine, 
season with salt and pepper and 
sprinkle with a little marjoram and 
let stand in a very little vinegar. 
Grate a pound of Edam cheese. 
Strain the sauce and return to the 
stove; dip a tortilla in the sauce, 
place on a plate and spread it with 
a teaspoonful, each, of the drained 
onion and the cheese; add two 
olives, two large seedless raisins 
and a tablespoonful of the chile. 
Roll the tortilla and sprinkle each 
with onion and cheese. After all 
are made, pour over the remaining 
chile and garnish with olives. 

Jf NATIVO ff 

BUY a dozen tortillas and put 
on a tin in the oven to keep 
warm. Remove veins and 
seeds from a half-dozen chile pep- 
pers and boil them with a small 
onion and a clove of garlic until all 
are soft. Press through a colander, 
with the water in which they were 
boiled and return the sauce to the 
stove to keep hot. Tear three 
heads of lettuce into bits, cover 
with a French dressing and mix 
with it a cupful of chopped olives 
and six hard-boiled eggs, chopped. 
Drop each tortilla in hot lard for a 
61 



minute, then in the sauce; place on 
a hot platter and put a big spoon- 
ful of the salad mixture in the cen- 
ter. Sprinkle generously with 
grated cheese and fold over one 
side, and roll. When all are ready 
pour over the remaining sauce and 
serve hot. 

If QUESADILLAS ff 

MAKE thin corn-meal pan- 
cakes six inches across. Dip 
one in hot chile sauce, lay 
on a plate and cover with raw onion 
chopped fine, grated cheese and 
stoned olives cut in half. Lay on 
this six other pancakes, each dipped 
in the chile sauce and covered with 
the onion, cheese and olives. Pour 
the remaining sauce over the top 
and set in a hot oven for a few 
minutes. Serve hot, cutting like 
layer-cake. 

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TAMALES 


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T AM ALES are a mixture of 
meat or fowl made hot with 
chiles and wrapped in corn- 
husks. In preparing the dough 
or nixtamal, unless scalded meal is 
used for a substitute, it is necessary 
to prepare the shelled corn with 
lime-water. The Mexicans grind 
the corn prepared in this way, on 
the metate, and instead of a mortar 
use the molcajete and lejolote. 

To prepare the corn, cover it 
with water, add the lime-water and 
boil until the husks slip off easily 
between the ringers, then wash in 
cold water until perfectly white. 
The lime-water is made by adding 
an ounce of common lime to a quart 
of water; stir well and let settle; 
when clear, drain off the water for 
use. One quart of lime-water pre- 
pared in this way will do for a 
pound of corn. For the wrapping, 
cut off the inside leaves of the corn- 
husks about an inch from the stalk 
end and boil in clear water until 
perfectly clean. Tear a few in nar- 
row strips to use for tying the 
ends; dry the rest and rub them 
over with a cloth dipped in hot lard. 

65 



jf» FARSANTA ff 

USE equal quantities of cold 
boiled chicken and veal, and 
half as much ham, all chop- 
ped. Mix together and moisten 
with good gravy. Season with salt, 
cayenne and a little chopped pars- 
ley. Make a dough by pouring a 
cupful of boiling water on a quart 
of fine, fresh corn-meal ; work in a 
big lump of butter and add water 
until like biscuit dough. Have 
ready, as directed, a pile of the 
soft inner leaves or husks of green 
corn. Take a lump of dough about 
the size of an egg; pat it out flat, 
put a tablespoonful of the meat on 
it and roll for the inner husk. 
Then put on the outer husks with 
a thin piece of dough in each. Tie 
the ends and boil in water con- 
taining a few red peppers and a 
clove of garlic. 

Jf GENUINO fif 

BOIL three quarts of whole corn 
in ash lye until the hulls 
come off; soak in clear water 
until the lye is all out, then grind. 
Remove the seeds and veins from 
six chile peppers, boil soft and then 
put through a colander to separate 
67 



from the skin. Boil a chicken ten- 
der and set aside half of the well- 
seasoned broth; the rest, with the 
chicken, thicken with part of the 
ground corn and add the pepper- 
pulp and three tablespoonfuls of 
fine marjoram. For the batter, take 
the remainder of the broth and 
ground corn and mix into it a table- 
spoonful of olive-oil; season with 
salt and make the dough just thick 
enough to spread. These propor- 
tions will make fifteen tamales. 

If HACIENDA Jf 

GRIND two quarts of hulled 
corn through a meat-chopper 
and mix to a paste with two 
tablespoonfuls of melted butter, salt 
and cayenne. Divide a large, fat 
chicken and stew until tender, in 
water containing a clove of garlic 
and a pinch, each, of salt, comino 
seed and marjoram. Scald two 
dozen dry chiles, remove the seeds 
and veins, scrape the pulp from 
the skin, add this to the chicken- 
stew and thicken slightly with flour. 
Shape the corn-husks with scissors 
and soak in warm water for an hour. 
Remove, dry and rub each one with 
hot fat. Fill one with the chicken- 
stew, spread four others with the 
68 



corn-paste; fold over the one con- 
taining the chicken and roll the 
others around. Tie the ends with 
a strip of the husk and steam for 
two hours. 

Jf HOT TAMAL Jp 

FOR the dough, add to one 
pint of corn-meal, one table- 
spoonful, each, of salt and 
lard, and enough boiling water to 
make a thick dough. Prepare the 
corn-husks as directed. For the 
filling boil one pound of beef and 
pour over it hot beef fat; cut into 
small bits and season with salt and 
chile sauce. Put a layer of the 
dough in the husk, over this a 
tablespoonful of the prepared meat; 
roll like a cigarette, with a layer of 
dough between each husk. Tie 
each end and steam two hours. 

LAREDO'S 
* CELEBERRIMO * 

BOIL a pound of pork until 
two-thirds cooked; then grind 
it rather fine. Add a small 
amount of garlic, also a small quan- 
tity of seeded raisins and prepared 
almonds. Soak two and a half 
ounces of chiles in hot water; take 
69 



out the seeds and veins, wash them 
well and grind fine, adding enough 
of the stock in which the meat was 
boiled to make a sauce, and strain. 
For the dough use the ground corn 
prepared with lime-water; add six 
ounces of fresh lard to the pound, 
salt to taste and moisten with the 
meat stock. Have the husks pre- 
pared, spread each with a thin layer 
of dough, and for the center one 
a tablespoonful of the pork and a 
tablespoonful of the chile sauce. 
Roll carefully, tie the ends and 
steam over the liquid in which the 
meat was boiled. 



H* MESA REDONDA ]f 

COVER a four-pound chicken 
with hot water and add four 
onions, a clove of garlic 
chopped fine, a stick of cinnamon, 
ten whole allspice, ten cloves, three 
red chile peppers and a teaspoonful 
of salt. Simmer until the chicken 
is tender, then remove and cut into 
small pieces. Strain the liquor, put 
the chicken meat into it, add enough 
yellow corn-meal to make a thick 
mush and boil ten minutes. Have 
ready the green corn cut from a 
dozen ears and two pounds of rai- 
70 



sins, seeded, and mix these into the 
mush, with a half-teaspoonful of 
cayenne. Fill the center husk with 
a piece of the chicken and some of 
the mush, roll the others around, 
each spread with a tablespoonful of 
the mush. Tie at each end and 
boil an hour. 

$ VIAJERO jf> 

SCALD a quart of good South- 
ern white corn-meal, making 
it moist, but not soft. Have 
a chicken boiled until tender and 
separated into parts; season the 
broth with the pulp of two dozen 
chile peppers, a quart of whole 
olives, two pounds of raisins, a 
cupful of sweet lard, salt and a sus- 
picion of garlic; add enough corn- 
meal to thicken like gravy. Lay 
( one of the prepared husks flat, put 
a piece of chicken on it and two 
tablespoonfuls of the thickened 
gravy ; fold the husk over with the 
chicken inside, and roll around 
this six more husks, spreading each 
with two tablespoonfuls of the 
scalded meal. Tie each end se- 
curely with a narrow strip of the 
husk and steam three hours or 
longer. 

7* 



Jf AJOQUESO |f 

BOIL three Spanish peppers 
and pass the pulp through a 
sieve. Fry a small onion 
and a clove of garlic, chopped fine, 
in hot olive-oil; add the pepper- 
pulp, a small piece of butter, salt, 
a dash of tabasco and a cupful of 
grated cheese. Stir, as it heats, and 
add thin cream until it will pour 
nicely. Serve immediately on hot 
toasted biscuits. 



$ ALMIBAR ff 

PUT two cupfuls of brown sugar 
in a saucepan, add half-cupful 
of milk, and boil gently until 
a little put in cold water can be 
rolled into a ball between the 
fingers. Stir steadily while boiling; 
add a lump of butter the size of an 
egg; when this is melted remove 
from the fire and beat until the 
mixture begins to look creamy and 
slightly granulated. Stir in quickly 
a pound of English walnuts shelled 
and broken, beat for a moment and 
then turn into buttered tins to 
harden. 

75 



ft AZUCARILLO Jf 

CREAM a quarter of a cupful 
of butter with a half-cupful 
of powdered sugar; add 
gradually a quarter of a cupful of 
milk and seven-eighths of a cupful 
of flour. Flavor with vanilla and 
spread very thin, with a broad 
knife, on a buttered inverted drio- 
ping-pan ; sprinkle with blanched 
and chopped almonds, crease in 
three-inch squares, and bake until 
delicately browned. While warm 
cut the squares apart and roll 
slightly. 

Jf* BLANQUILLOS jf 

CHOP two large onions fine 
and fry in hot olive-oil; add 
two large peeled and sliced 
tomatoes and a teaspoonful of 
ground dry chile. Cook twenty 
minutes and just before serving put 
in a half-dozen hard-boiled eggs cut 
in quarters. Pour over toast. 

^ CAFE CON LECHE ?f 

SET the drip coffee-pot where 
it will keep hot. Put a cup- 
ful of ground coffee into the 
strainer and pour two tablespoon- 

76 



fuls of boiling water in the top; in 
five minutes, pour in a little more 
water, adding a little at a time until 
you have used four cupfuls, but 
never pour in water a second time 
until the grounds have ceased to 
bubble. In serving, fill the cup 
only half full of coffee and add the 
rest in boiling milk. On top put 
a tablespoonful of hot cream. 

CRIOLLO GUISADO 

GET ten of the Mexican tor- 
tillas, cut them in small 
pieces and fry in hot lard; 
in another pan, fry a large onion 
and a clove of garlic chopped fine; 
just as it browns, add the fried tor- 
tillas, and brown together for a few 
minutes; then add a pound and a 
half of mild cheese, grated, and a 
cupful of chopped olives. When 
all are fried together nicely, season 
with salt and pour over it a chile 
sauce, and put in a deep dish and 
bake for fifteen minutes. Serve as 
soon as taken from the oven. 

H* EMPAREDADO Jff 

BEAT into a cupful of cold 
mashed potatoes one of thick 
sour cream or milk, and add 
two beaten eggs. Sift into a cup- 

77 



fill of flour a half-teaspoonful, each, 
of soda and salt, and beat this light- 
ly into the potatoes and milk. 
Drop the batter in big spoonfuls 
on a hot griddle and bake on both 
sides. Put grated ham, chopped 
olives and a little parsley on one 
cake, and place the other on top to 
form a sandwich. Serve hot and 
pass with them chile sauce. 

jf ENSALADA ffi 

SLICE two Spanish onions in 
thin rings, cut two fresh chiles 
across in rings, removing the 
seeds, and slice three ripe, firm to- 
matoes. Put these in alternate 
layers in a shallow bowl, sprinkle 
parsley and bread-crumbs over the 
top and cover with a dressing made 
of three parts oil to one of vinegar, 
seasoned with salt. Serve ice cold. 

LLENAR MEJICANO 

CUT a pound of mild cheese 
into tiny bits. Prepare a 
cupful of olives stoned and 
chopped fine, one large onion chop- 
ped fine, and ten chile-prunes (that 
is, the dried shells of the chiles, 
without the seeds), toasted and 
crushed fine. To these add a pinch 
78 



of marjoram crushed fine, a table- 
spoonful of olive-oil and a teaspoon- 
ful of cider-vinegar. Mix all well 
together, let stand an hour and then 
put between thin slices of bread 
and butter. 

MEJICANO-AMERICANO 

CREAM a quarter of a pound 
of butter, adding by degrees 
the beaten yolks of six eggs; 
beat together until thick, and 
creamy, then sift in ten ounces of 
flour, stirring all the time. Whisk 
up the whites of the six eggs, and 
gently, but thoroughly, stir these in, 
adding sufficient milk to make a 
medium thick batter; flavor with 
vanilla. Bake in waffle-irons, well 
greased and hot. Butter each 
waffle as it comes from the iron, 
and dust with fine sugar mixed 
with a little powdered cinnamon. 

H? MIGAS W 

SOAK slices of stale bread and 
squeeze dry. Put plenty of 
fresh lard in a frying-pan and 
when boiling hot put in an onion 
chopped fine, some ground chile 
and a pinch of sweet marjoram. 
Lay the slices of bread in this with 
79 



plenty of fresh crumbled goats' 
cheese, and fry for ten minutes, 
stirring to cook on all sides. Re- 
move to a hot plate and cover with 
fresh grated cheese, stoned ripe 
olives and hard-boiled eggs chop- 
ped fine. 

ff MOLLETE jfi 

BEAT together a cupful of cold 
boiled squash, one of milk, 
and two eggs. Sift together 
a cupful of corn-meal, one of flour, 
a half-teaspoonful of salt and two 
of baking-powder. Mix all to- 
gether into a smooth batter and 
bake on both sides in little cakes 
on a hot griddle. Serve hot with 
sugar sprinkled on each. 

Jf» PAN RELLENO ff 

CHOP onion very fine and mix 
with mild cheese cut in small 
pieces in the proportion of 
one-third onion to two-thirds 
cheese; add a few ripe olives stoned 
and cut in half, and a pinch of 
oregano. Mix this together with a 
dressing made of oil and vinegar : 
two-thirds oil and one-third vine- 
gar. Cut off the top of a small 
loaf of French bread the long way, 
80 



dig out the center and fill with the 
cheese mixture. Put the crust back 
on top and cover with the mixture 
and bake in a rather quick oven. 

Jf POLENTA If* 

INTO three pints of boiling 
water put a teaspoonful of salt 
and a tablespoonful of butter. 
When boiling, sift in slowly, stir- 
ring constantly, about a pint of 
Indian meal and boil a half-hour. 
Have ready, hot, a cupful of good 
gravy, and one of tomato sauce, 
made with chile. Put a layer of 
the cooked Indian meal in the bot- 
tom of a baking-dish, then the 
sauce and gravy, sprinkled with a 
little grated cheese. Fill the dish 
with these alternate layers and bake 
for half an hour. Serve hot with 
a little extra chile. 

ft PUEBLECILLO ft 

SAUTER little half-inch squares 
of chicken or calves' liver in 
olive-oil over a brisk fire; 
when nicely browned, add some 
thick tomato sauce and some left- 
over gravy. Into this cut up half- 
inch lengths of cooked macaroni, 
mushrooms, and a few olives cut 
small. Season highly and work in 
81 



a big lump of butter. Serve on 
toasted squares. 

If TORTAS SERRANO ff 

BEAT six eggs together until 
light; add a half-cupful of 
flour and an onion chopped 
fine. Stir in lightly one teaspoon- 
ful of baking-powder and a pinch 
of salt. Cut a half-pound of mild 
cream cheese into thin squares and 
add to the egg mixture. Have 
ready a kettle of hot lard. Take 
up one piece of cheese at a time 
with as much of the egg mixture 
as the spoon will hold, and drop 
into the fat and fry until brown. 
Serve with hot chile sauce. 

TORTILLA DE HUEVOS 

CHOP a small clove of garlic 
and fry in olive-oil; add a 
cupful of mushrooms, cut 
small, and a half-cupful of stewed 
tomatoes. Season with salt and 
pepper. Make a plain omelet and 
just before folding it over, spread 
this on top. Serve immediately. 



82 



INDEX 



SOUP j 


?AGE 


Almendra (Almond) 


3 


Caldo de Pescado (Fish) 


3 


Chile Bisque .... 


4 


Cordero (Lamb) 


4 


Gitano (Beans and Codfish) 


5 


Mexican Noodle 


5 


Rancheros (Vegetable) . 


5 


FISH 




Cangrejuelos (Shrimps) 


9 


Caracoles con Perejil (Snails) . 


9 


Langosta a la Catalana (Lobster) . 


IO 


Pilchers (Sardines) 


IO 


MEAT 




Buey Ahumando y Huevos (Dried 




Beef and Eggs) 


l 3 


Chile con Carne (Pork) . 


!3 


Chonzo (Beef and Pork) . 


*3 


Chuletas de Ternero (Veal Cutlets) . 


"4 


Estofado (Beef) 


"4 


Guiso (Beef) . 


15 


Jamon con Pimientos (Ham) 


*5 


Lengua de Buey Concida (Beef's 




Tongue) . . . . 


16 


Loma de Vaca (Beef) 


17 


Patitas con Mani (Pigs' Feet) . 


'7 


Puerco en Estofado (Pork) 


iS 


Pulchero Grueso (Boiled Meat and 




Vegetables) . . . . 


18 


Tia Juana (Tripe) 


'9 


Tripe Spanish . 


19 



FOWL 

A la Moda (Chicken and Macaroni) 23 
Chile Chicken . . . .23 

Gallina con Garbanzos (Chicken and 
Peas) ..... 23 



Ganso en Aceitunas (Goose) . . 24 

Mexican Turkey ... 24 

Mole de Guajolote (Turkey) . .25 

Polio Guisado (Chicken) . . 26 

Polluelo en Estofado (Chicken) . 26 

VEGETABLES 

Arroz en el Homo (Rice) . . 29 

Beans Mexican . . . . 29 

Chile Reinas (Peppers) . . 30 

Cidracayote (Summer Squash) . 30 

Ejotes con Vino (String-Beans) . 3 1 

Estilo Seco (Beans) . . .31 

Entradas (Macaroni) . . 32 

Frijoles (Beans) . .. . . 32 
Frijoles con Queso (Beans with 

Cheese) . . . . 33 

Fuente Italiano (Spaghetti) . .33 

Green Chiles . . . . 33 

Habas Espafia (Beans) . . -34 

Macarrones (Macaroni) . . 34 

Manana-land (Rice) . . . 35 

Papas Rellenas (Potatoes Stuffed) . 35 

Pimientos (Peppers) . . -36 

Plato Fuerte (Peppers with Sardines) 36 

Rellenos (Peppers) . . . 36 
Rellenos de Queso de Gruyere (Pep- 
pers and Swiss Cheese) . 
Stuffed Chiles 
Suculento (Corn and Summer Squash) 38 

MEAT DUMPLINGS 

Albondigas . . . . -41 

Albondiguillas . . . . 41 

Artificial Turtle . . . .42 

Bunelos ..... 42 

Huevos de Came . . . -42 



37 
37 



DESSERTS PAGE 

Camotey Pina (Candied Sweet Pota- 
toes and Pineapple) . . 47 
Duke (Baked Raisins) . . . 47 
Mantecado (Ice-Cream) . . 47 
Postre de Manzanas (Apples) . .48 
Realengo (Fruit Souffle) . . 49 
Torto Frutas (Pie) . . .49 

ENCHILADAS 

Sauces for Enchiladas 

Chile 55 

Cold Colorado . . . . 55 
Mexican Chile ... 56 

Salsa Nuez (Nut) . . .56 

Tomato . . . . .57 

Tortillas 

Hecho en Casa . . . . 5S 

Tortillas de Patatas . . . 58 

Enchiladas 

Americano . . . . . 59 

Domestico . . . . 60 

Mexican . . . . .60 

Nativo . . . . .61 

Quesadillas . . . . .62 

TAMALES 

Farsanta . . . . 67 

Genuino . . . . . 67 
Hacienda .... 68 

Hot Tamal . . . . .69 

Laredo's Celeberrino . . 69 

Mesa Redonda . . . . 70 

Viajero . . . . . Jl 

OLLA PODRIDA 

Ajoqueso (Cheese) . . -75 

Almibar (Candy) . . . 75 



Page 
Azucarillo (Wafers) . . . 76 

Blanquillos (Eggs) . . . 76 

Cafe con Leche (Black Coffee with 

Milk) 76 

Criollo Guisado (Tortillas Fried) . j-j 
Emparedado (Hot Cakes) . .77 

Ensalada (Salad) . . .78 

Llenar Mejicano (Filling for Sand- 
wiches) . . . . . 78 
Mejicano-Americano (Waffles) . 79 
Migas (Fried Bread) . . .79 
Mollete (Cakes) . . . .80 
Pan Relleno (Stuffed Bread) . 80 
Polenta (Baked Mush) . . .81 
Pueblecillo (Liver and Macaroni) . 8 1 
Tortas Serrano (Cheese in Batter) . 82 
Tortilla de Huevos (Omelet) . 82 



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